Beef 'n' Pepper Bread Slices Recipe

Beef 'n' Pepper Bread Slices Recipe photo by Taste of Home

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Margaret Pache's festive French bread slices topped with roast beef, red peppers and melted cheese are simple to make and a breeze for guests to handle. They remain a holiday hit with family and friends in Mesa, Arizona.

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Beef 'n' Pepper Bread Slices Recipe

Prep/Total Time: 25 min.

Yield: 10-12 Servings

15 10 25

Ingredients

2 cups shredded cooked roast beef
1/2 cup mayonnaise
1/4 cup plain yogurt
2 green onions, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons prepared horseradish
2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
1 loaf (1 pound) French bread, halved lengthwise
1 jar (7-1/4 ounces) roasted sweet red peppers, drained and chopped
1-1/2 cups (6 ounces) shredded pepper Jack cheese
1/4 cup minced fresh parsley

Directions

In a small bowl, combine the first eight ingredients. Spread over cut sides of bread. Place on an ungreased baking sheet. Top with roasted peppers; sprinkle with cheese and parsley.
Bake at 450° for 8-10 minutes or until bread is golden brown and cheese is melted. Cut into slices. Serve warm. Yield: 10-12 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 slice equals 318 calories, 16 g fat (5 g saturated fat), 48 mg cholesterol, 508 mg sodium, 24 g carbohydrate, 1 g fiber, 19 g protein.

Originally published as Beef 'n' Pepper Bread Slices in Simple & Delicious November/December 2007, p44